Main menu
Search results
Search in FRIDOC
59 results
Agir sur le gaspillage alimentaire.
Preventing food waste.
A simple method to evaluate the shelf life of refrigerated rabbit meat.
Limited microbial growth in Atlantic salmon packed in a modified atmosphere.
El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.
Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets.
The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition.
IIR document
Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage.
Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese.
Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis).
Open-refrigerated retail display case temperature profile and its impact on product quality and microbiota of stored baby spinach.
Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life.
INCIDENCE AND EVOLUTION OF PSYCHROTROPHIC BACTERIA IN COMMERCIAL YOGURT KEPT IN COLD STORAGE.
Altération de légumes par deux bactéries psychrotrophes à basse température.
Vegetable spoilage at low temperatures by two psychrotrophic bacteria.
Discrimination of psychrotrophic and mesophilic strains of the Bacillus cereus group by PCR targeting of major cold shock protein genes.
THE APPLICATION OF LACTIC ACID BACTERIA FOR PSYCHROTROPHIC FLORA GROWTH LIMITATION ON RAW FISH IN COLD STORAGE CONDITIONS.
